Cream of Chicken Soup
Cultured Palate

(soup, chicken broth or stock)

Perfect home made substitute for canned soup in casseroles.
Cream of Chicken Soup
Cream of Chicken Soup

Yield: 2 Cups


1 onion, chopped
1 C chicken broth
1 C milk
¼ C flour or other starch thickener
2 Tbsp butter
1 tsp parsley
½ tsp salt
¼ tsp pepper


  1. Saute the onions in butter until translucent. and bring to a boil
  2. Add the broth, parlsey, salt and pepper
  3. Using an immersion blender, blend until smooth.
  4. Return to heat and keep the broth mixture simmering.
  5. Whisk the milk and flour together in a mixing bowl.
  6. Pour the milk and flour mixture into the simmering broth whisking as you pour.
  7. Continue to cook over medium-high heat until thickened — about 10 minutes or longer depending on the quantity of soup being made.
  8. Adjust salt and pepper to taste.
  9. Use as desired — Store in the refrigerator. It freezes well.